Festive Food Waste

by Liz Child

Food waste is a huge environmental problem all year round, but over Christmas, it seems we throw out about 30% more than usual. According to Stop Food Waste, here in Ireland we generate at least 1.27 million tonnes of food waste each year! Food waste is one of the largest contributors to climate change. Growing, processing and transporting food uses significant resources. And so if food is wasted, then of course these resources are wasted too.

Globally, around 1.4 billion hectares of land is used to grow food which is then wasted. That’s a lot of land that could be returned to the wild. While some food waste is anaerobically digested to make biogas, composted, or rendered for animal food, a lot of the food waste produced is still going to landfill where it doesn’t just harmlessly break down, but it emits methane, a gas 25 times more harmful than carbon dioxide. According to Project Drawdown, an international group of experts, reducing food waste is the 3rd most effective action we can take to reverse climate change.

Home composting is a great solution if you have the space, but you should only compost uncooked vegetables (known as green matter) along with brown matter like tea leaves, coffee grounds, shredded card/paper, tree leaves etc – successful compost has a balance of brown and green matter and is incredibly beneficial to your soil health. Cooked food waste should not go into your home compost as typical home composters don’t get hot enough to safely break down the food and it also attracts rodents. Put your cooked food waste in a council provided food waste bin where it will be taken to a commercial compost site to be anaerobically digested. Or better yet, don’t waste the food at all! Try to use up your cooked food waste in inventive dishes and show your leftovers some love!

Here are a couple of recipes to get you started. Please ask questions and share your favourite Christmas leftover meal ideas in the comments too and have a waste-free feast! Let me know if you made these leftover-loving meals and tag us on Instagram or share your meal on our Facebook page. We love to see what you are cooking! Liz x

Festive Farinata

A farinata is a bit like a frittata but made with chickpea flour batter instead of eggs. Simply whisk together one part chickpea flour (also known as gram flour) with one part warm water (I like to thin it out with an extra splash of water too), season the batter really well with salt, pepper and a splash of olive oil. Then let it rest while you pre-heat the oven and prepare a roasting dish with your leftover Christmas vegetables.

Put a little olive oil into the base of the dish, then chop up whatever leftover veg you have from your roast. Potatoes, parsnips, beetroot, red cabbage, squash, sprouts… pop them into the roasting dish then pour over the chickpea flour batter.

Drizzle a little extra olive oil over the farinata and crack over some black pepper. You could also add some crumbled tofeta (I used the leftover bit from making my cranberry and tofeta cigars) or other odds and ends of Christmas cheeses. Then put the dish into a hot oven (200C) and bake it until the batter is set. The time depends on how big or deep your dish is, just keep an eye on it. It’s done when it’s golden brown on top and with minimal wobble.

Allow it to settle for a few minutes out of the oven and then ease it away from the sides of the dish with a palette knife or spatula. Slice it into portions and eat it hot or cold with salads, ferments, dips and chutneys or sauces to your liking. Enjoy!

Swedish-style Stuffing Balls

Leftover stuffing, gravy and cranberry sauce? Make my Swedish style meatballs dish, it’s delicious. Swedish meatballs are typically served with boiled or mashed potatoes, a rich, creamy gravy, lingonberry jam (cranberry sauce is a brilliant substitute) and steamed greens. It’s a hearty and satisfying winter dish so I tend to make this rather than Italian style meatballs with leftover stuffing from our Sunday Roasts, or in this case Christmas Dinner, in winter.

Get some potatoes on to boil for mash and some greens ready for steaming or wilting.

Then simply squish your stuffing together into little balls (if it’s gone dry add a splash of stock, if it’s too wet add some oats or breadcrumbs) and fry them in a large pan with some melted butter and olive oil. Turn them regularly with tongs to get them browning on all sides.

Keep the stuffing balls warm in a dish in the oven while you finish making the mashed potatoes, steam some greens and heat up and enrich your leftover gravy.

Heat up your leftover gravy with a splash of water, then when it’s nice and hot enrich it with a generous splash of oat/soy cream. Gently bring it back up to heat, but don’t let it boil. Then taste it for seasoning and adjust it if needed with more salt/pepper.

Serve the stuffing balls with mashed potatoes, creamy gravy, steamed greens and a big dollop of cranberry sauce on the side.

Blackberry & Pear Clafoutis

by Liz Child

Clafoutis is a classic French cake which is actually more like a pudding. Traditionally made with cherries, it’s best served scooped out of the flan dish whilst still slightly warm, with whipped cream or natural yoghurt – I recommend plant based versions of those of course! It is also delicious served like a cake – cold, in slices – but doesn’t stay fresh much longer than 2 days. If you plan to serve it cold, then I recommend baking it in a lined or loose-bottomed cake tin so that it can be turned out onto a plate in one piece. Otherwise bake it in a flan dish or baking tray for the pudding version. This is one of those cakes that can easily be made gluten free by doing a straight substitute with gluten free flour. I always add a little extra liquid when using gluten free flour as it tends to need more hydration than regular wheat flour, so up the oat milk a little if you make it gluten free.

If you’ve not baked with aquafaba before, it’s a bit of a revelation! Aquafaba is the viscous liquid result of boiling beans or chickpeas. You can get it by draining a tin of white beans or chickpeas over your mixing bowl. Aquafaba is a really useful product which is normally washed down the sink. It’s an egg white replacement and with a little effort can even whisk up into meringue. I usually make sure I get the unsalted tins of beans/chickpeas for baking cakes, but the salted version also works absolutely fine. Salt actually enhances the flavours of fruit and sweet dishes, but I usually just use a pinch. So if you are using the aquafaba from a salted can of beans/chickpeas, then leave out the recommended pinch of salt and just taste the batter and see if it could do with a little extra sugar before you bake. I make a savoury version of this recipe too which I will share another day, think cherry tomato or asparagus clafoutis…perfect for summer lunches with salads.

The pears from the farm are so delicious and in season right now. So I’ve made this seasonal variation of my cherry clafoutis (recipe illustration from my book below) with pear slices and frozen blackberries. You can use any fruit you like of course. In Spring I love making a rhubarb version where I drench the raw rhubarb chunks in elderflower cordial and then sprinkle some flaked almonds on top of the batter before baking. Raspberry clafoutis has got to be my kids favourite. What fruity combinations will you try?

💚 Liz

Did you make this recipe? Let us know how it went in the comments below and share it with your friends. If you like this recipe, you’ll love my book. Add it to your usual order at Green Earth Organics.

Illustration from my cookbook, Cook Draw Feed – available to add to your next order here.

Ingredients (serves 8)

  • Pears – 3 or 4 ripe
  • Blackberries – frozen or fresh – a couple of handfuls
  • Aquafaba – from 1 tin of white beans/chickpeas, normally around 150ml
  • Caster sugar – 100g
  • Plain flour – 200g
  • Baking powder – 2 tsp
  • Salt – pinch (leave out if using aquafaba from a salted tin of beans
  • Oat milk – 3 tbsp
  • Olive oil or Rapeseed oil – 4 tbsp
  • Vanilla – 1 tsp
  • Icing sugar – 1 tsp or so for dusting
  • Whipping cream or Yoghurt to serve

Method

This pudding is really simple to put together. Core and slice your pears and arrange them in a flan dish or baking tray. Sprinkle over some frozen or fresh blackberries. Then make the batter, all in one mixing bowl. You’ll need an electric whisk and a mug to use as a measuring device.

Drain the aquafaba from a tin of white beans or chickpeas into a mixing bowl. Use an electric whisk and fluff up the aquafaba by whisking on high for a few minutes..

Add half a mug of caster sugar (the cane sugar from our shop works too) and whisk again until creamy. This recipe, like most of my recipes, is very forgiving. I usually don’t bother weighing the ingredients. The aquafaba from a regular tin of beans/chickpeas is normally around 150ml but it doesn’t matter if it’s a bit over or under that. For the sugar, I just half fill a mug and tip it in…but you can weigh 100g if you like.

Then fold in a mug (or around 200g) of plain flour, 2 tsp baking powder and a pinch of salt. It doesn’t have to be fully incorporated at this stage. You’ll be adding the liquid next and that will help bring it all together. The trick to a tender cake crumb is not over-mixing the batter, so just gently fold the dry ingredients in.

Then add the 3 tbsp oat milk, 4 tbsp oil and 1 tsp vanilla and gently stir until you have a fairly smooth batter. I used a gorgeous, cold pressed rapeseed oil this time and it gave the batter a beautiful golden hue and was delicious!

Pour the batter over the fruit and gently smooth it out using the back of the spoon. It will spread and rise in the oven so don’t worry if there are any small gaps around the sides of the dish.

Bake the clafoutis at 175C for 20 minutes or until browned on top and the batter is set. A larger dish will make a shallower cake which will only take 20 minutes, a smaller dish will make a deeper cake which will take longer – just keep an eye on it.

Dust with icing sugar and serve warm as a pudding, or cold in slices as a fruity cake. Enjoy!

Barleyotto, Roasted Carrots & Carrot Top Pesto

by Liz Child

I’ve been cooking so much with the gorgeous, super-fresh carrots from the farm recently. Carrots are one of those staple vegetables that often get overlooked as ‘boring’ and sent to the side of the plate or the base of the meal. I love elevating these humble vegetables and making them the star of the show. Once you taste the difference between watery, bland supermarket carrots and the real deal from the farm, you’ll see why I bang on about showcasing each vegetable in its own right.

Root to Shoot

I’m sure most of you already know that the carrot tops are edible too. In this recipe, and in many of my recipes, I show you how to make a meal using the whole vegetable, root to shoot! I hate waste, not just because I don’t have the cash to splash, but also because of the environmental impact. Did you know that reducing food waste has been identified as one of the most effective ways to fight climate change? According to Stop Food Waste, 1.3 billion tonnes of food is wasted each year. This directly contributes to food shortages, water stress, biodiversity loss and increased greenhouse gas emissions. Globally, more than one quarter of food produced is wasted: with food loss and waste contributing 8-10% of total emissions. So we should all do our part in reducing food waste by learning how to use the entire vegetable and putting as little as possible in the compost bin (and certainly never put food waste in the general waste heading for landfill). Apart from the environmental issues regarding food waste, it is surprising how much important dietary fibre and incredibly powerful nutrients are found in the peels and other parts of vegetables we often throw away. Good for your body, your pocket and your planet, what’s not to like?

Ingredients (to serve 4)

Method

Start by removing the leafy tops from the carrots. Roughly chop them and put them in a food processor with the blade attachment. Then slice the carrots lengthways into halves or quarters, put them in a roasting dish, dress them with a little olive oil, salt and pepper and pop them in a hot oven (180C) to roast while you get on with the barleyotto/risotto.

Peel and dice the onion and start sautéing it in a heavy bottomed pan with a little olive oil. You could also add a knob of dairy free butter to the pan for extra flavour at this stage.

Dice the celery and garlic. Add 3 cloves to to the pot (along with all the celery) and one garlic clove to the food processor where you’ll make the carrot top pesto.

Season the onion, celery and garlic with a little salt and allow it to cook down and soften a little. Then add the mug of barley grains, the glass of wine (you can replace this with a small splash of cider/white wine vinegar or the juice of a lemon), the stock cube/bouillon and 3 mugs of water. (If you are using risotto rice, add the liquid gradually, stir often and allow it to soak in before adding more). Add the drained butterbeans and let the barleyotto simmer until the grains are cooked through. Stir regularly and keep an eye on the liquid levels, you may need to add more.

While the carrots and the barleyotto/risotto are cooking, focus on the pesto.

Toast the sunflower seeds in a hot, dry frying pan until they are fragrant and start to pop and colour. Then add them to the food processor with the carrot tops and garlic.

Add the juice of half a lemon or a tbsp of cider or white wine vinegar, a few tbsp of nutritional yeast (this brings an irresistible, rich, cheesy flavour to the pesto), a pinch of salt, some freshly ground back pepper and enough olive oil to blend the pesto into a bright green sauce. If you don’t have very many carrot tops you can also add some chopped kale or spinach to the blender.

Pulse the pesto until it comes together into a loose green sauce. Then taste it and adjust the seasoning if needed with extra salt, pepper, lemon juice or olive oil as you like and blend again until you are happy with the flavour and consistency.

When the barley or risotto is cooked through, taste it and check the seasoning, adjusting it if necessary. Then serve in bowls topped with roasted carrots and carrot top pesto. Any spare pesto can be kept in a jar in the fridge for up to one week. Use it in sandwiches, to top crackers or dip vegetables in, stir it through pasta or drizzle it over steamed greens or roasted vegetables.

Enjoy! 💚 Liz

Did you make this recipe? Let us know how it went in the comments and share it with us and your friends on your Facebook or Instagram. We love to see the recipes leave the blog. If you like this recipe, you’ll love my book. And don’t forget to support your local, organic farmers here by signing up for a regular veg box delivery and adding our carefully curated groceries to your order as and when you need them. Thank you!